Biscoff Muffins!
Easy Homemade White Chocolate Chip Biscoff Muffins with a soft molten Biscoff Centre!
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Servings: 12 Muffins
Ingredients
Muffins
- 12 heaped tsps Biscoff Spread
- 175 ml Sunflower Oil
- 175 ml Whole Milk
- 1 large Egg
- 1 tsp Vanilla Extract
- 360 g Self Raising Flour
- 240 g Light Brown Soft Sugar
- 100-200 g White Chocolate Chips (Or chopped chocolate)
Optional Decoration
- 12 tsps Biscoff Spread
- 12 Biscoff Biscuits
Instructions
- Spoon the biscoff onto a lined plate/tray and freeze for at least an hour.
- Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases
- Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).
- Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!
- Add in the white chocolate chips and fold through.
- Split the 3/4 of the mixture between the 12 cases.
- Add a frozen blob of biscoff spread into the muffin cases - and cover with the rest of the muffin mixture.
- Bake the muffins in the oven for 25-30 minutes, or until baked through and golden brown on top!
- Leave to cool fully in the tin, or on a wire rack.
- Once cooled, add on an extra blob of biscoff spread and a biscoff biscuit for decoration!
Notes
- These will last for three days once baked, but are best on the day of baking.
- I use these muffin cases for these muffins!
- I bake into this muffin tray!
- You can swap the sunflower oil for vegetable oil!
- You can use any flavour chocolate chip.
- You can use smooth or crunchy biscoff spread - or swap the spread for any other type of spread!!